Baked Potatoes with Rocket, Feta and Pepperoncini
Photography Aaron McLean.
INGREDIENTS
4 cooked baked potatoes, hot
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
2 handfuls rocket leaves
6 pepperoncini, sliced
½ cup large black olives, pitted and halved
1/3 cup hazelnuts, roasted and roughly chopped
100 grams feta cheese, sliced
METHOD
To assemble: Whisk the olive oil and lemon juice in a large bowl and season. Add the rocket, pepperoncini, olives and the hazelnuts and toss together.
Cut the potatoes ¾ of the way through the centre lengthways. Add 1-2 slices of feta and fill with the salad. Makes 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.